Flour raw materials and high-gluten flour 500g.

Milk 260ml, eggs 1.

5g of instant yeast and 3 tablespoons of honey.

2 teaspoons of salt and 250g of butter.

40g of stuffing materials and butter.

35g of sugar powder and 35g of almond powder.

Other ingredients, almond slices.

Orange jam can choose other jams according to personal taste.

Proper amount of whole egg liquid

Mix all the ingredients except butter in the chef's machine and knead for 5 minutes to form dough.

Wrap the dough in plastic wrap and refrigerate for half an hour.

The butter softened slightly at room temperature for a while, wrapped in a piece of baking paper, and made into rectangular thick slices with the size of about 18cm*23cm.

Take out the dough and roll it into rectangular pieces, the size is about 23cm*27cm, and the butter is just 2/3 of the piece size.

Wrap the butter in the dough and then fold it into three folds.

After turning 90 degrees, roll it thin and then fold it.

Wrap with plastic wrap and refrigerate 15 minutes.

Take it out, roll it into a rectangle, fold it in half and put it in the refrigerator 15 minutes.

Take out the dough and roll it into a rectangle. Fold it three times for the last time. The dough was folded four times.

Wrap the folded dough with plastic wrap and put it in the refrigerator for at least 30 minutes and not more than 12 hours.

Soften the butter for almond paste stuffing and stir it with eggs.

Add sugar powder and almond powder.

Take the dough out of the refrigerator and roll it into a rectangle about 5-8 mm thick.

Cut into squares with sides of about 8cm.

Put a spoonful of almond paste in the middle, fold it at four corners, and press it tightly. Or make a wind model as shown in the figure.

Put the molded bread on a baking tray covered with baking paper, cover it with plastic wrap, and ferment at room temperature of 20-25℃ for 2 hours until the bread is covered. Preheat the oven to180 c hot air or 200°C fire.

Press a nest in the center of the fermented bread with your fingers, brush the egg liquid evenly on the surface, and put a spoonful of orange jam in the nest.

Bake in the preheated oven for about 15 minutes, the bread surface will turn golden yellow, and then it can be baked.

skill

1. The most important thing to make crispy bread is to keep the butter at low temperature, put it in the refrigerator, then roll it into thick slices and wait for it to be wrapped.

2. Every time you roll the dough, move as fast as possible and the room temperature should not be too high. You can turn off the heating in winter.

3. Fold it and roll it gently to make the butter evenly distributed.

4. At the end of fermentation, we should also pay attention to the temperature not to be too high, so as not to melt the butter, and 20-25℃ is a more suitable temperature.

The same dough can also be used to make croissants.

6. Freshly baked crispy bread tastes the best. If it is to be preserved for a long time, it can be cooled and frozen first, and then it can be thawed and baked slightly before eating next time.